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Author Topic: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?  (Read 5548 times)

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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #140 on: October 22, 2019, 09:56:29 AM »
Slab gave me 1/2 batch.  \
8 lb water
10lb KABF
3lb Semolina
3.2oz SAF red yeast - 3.2%

Guy said their yeast is very active as it smell like alcohol opening the oven
I didn't push anything else at that point.
Using Semolina is a big change and also I noticed yellow tint in their dough
They also said no Ascorbic acid.





Don, 1 cup of yeast sounds crazy! Do you think they are messing with you?

Also SAF RED is used for dough with high sugar content.

What do you think?
« Last Edit: October 22, 2019, 10:47:39 AM by dmaclaren »
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #141 on: October 22, 2019, 04:48:35 PM »
I was wrong on the 3.2 ounces per their 10 lbs of dough  I forgot to take the 10 into OZ.  so 3.2/160=2%
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #142 on: October 23, 2019, 09:23:01 AM »
I didn't not find much difference using this method of working the dough multiple times before the forming in the diagram.  I didn't feel I got the rise.  Also the adding of Semolina didn't do much. 



I think I will stick to my Food processor method as it's a ton less work and closer results.  I am stumped on their process and getting it to work.


I may try my last successful process just add the semolina

Flour (100%): 350 g 
    KABF (.77): 269g
   Semolina (.23): 81g
Water (80%): 280g 
IDY (3.4%): 12 g 
Salt (2%): 7 g 
Oil (2%): 7 g
Sugar (4%): 14 g 
Ascorbic Acid 500MG tablet (crushed and disolvd in the water)


More info from Slab.

1.5 hours is the hand mixing.
Room temp rise (thinking it's warm)
pull and fold over 3 - 4 times every 15 minutes.
elongate the gluten and not break the gluten strands.
so that would
- Initial mix
- 5 folds
- Process

So another try then

Also,, this is the amount they have in the front   with all that Sugar, do you think it's a huge % they use?  I mean, that's a lot of sugar and Danyo mentioned SAF and a lot of sugar.









« Last Edit: October 23, 2019, 12:17:59 PM by dmaclaren »
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #143 on: October 23, 2019, 02:35:57 PM »
I have done the Following this time and I like results so far to go into a 2/3 rds pan.
868 - Flour 100%
       668 - KABF       77%
       199 - Semolina  23%
737 - Water -  85%
26 - Yeast 3%
34 - Sugar 4%
18 - salt 2%
** No Oil in this one only as I forgot.   If it's fine I will leave it. 

- Mix  rest 15 min - 15 min
- Fold rest 15 min - 30 min (each stretch fold is 4 times with rotation)
- Fold rest 15 min - 45 min
- Fold rest 15 min - 60 min
- Fold rest  15 min - 75 min
- Fold rest  15 min - 90 min

* See Balled pics, this is after 90 minutes


- Do process - 45 min - 2.75hr
   - remove from bowl / rest 5 min - 5min
   - Round / rest 10 min - 15min
   - Pillow (long oval rect) rest 10 min - 25min
   - Flip / Dimple / rest 10 min - 35min
   - Flip / Dimple / rest 10 min - 45min

- Oil 1/2 sheet and place in pan (envelope fold it then place and open up)
- rest 15 - 20 min
- Sauce and place in preheated 550 (with stone) oven or grill
- Bake 13 - 15 minutes. 
- rest 5 - 10 minutes as it holds the heat very well






« Last Edit: October 23, 2019, 04:37:09 PM by dmaclaren »
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #144 on: October 23, 2019, 04:14:50 PM »
SO far the results
Don.

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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #145 on: October 23, 2019, 04:24:33 PM »
The only thing left is to let cool then cut and taste.  I think it's going to be the final version but I think I need to cut the amount of flor back about 5 - 10%.  Maybe try 80% hydration as well and need to think about oil next time (if it's not super soft and tender)


Everything had the look and feel going into the bake,

Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #146 on: October 23, 2019, 04:34:01 PM »
Crumb and taste.

I think this, compared to my last visit, is just about spot on.  I am not sure about the oil usage now or going down to 80% hydration but I think I may try it.

Don.

Online Chicago Bob

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #147 on: October 23, 2019, 04:54:31 PM »
Crumb and taste.

I think this, compared to my last visit, is just about spot on.  I am not sure about the oil usage now or going down to 80% hydration but I think I may try it.

   Awesome Don....faaantastic job there!!   :chef::drool:
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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #148 on: October 23, 2019, 08:06:19 PM »
   Awesome Don....faaantastic job there!!   :chef::drool:

Thanks, I have been trying to get this right for a while now and it's a very hands on dough, most would find it too much work.  I started it and needed to cross this off the todo list and get a win!


Although it took a while, my neighbors love me a lot more!
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #149 on: October 26, 2019, 09:27:12 AM »
I could not edit the previous one so here is final recipe/process/thoughts.

I have done the Following this time and I like results so far to go into a 2/3 rds pan.
868 - Flour 100%
       694 - KABF 80%
       173 - Semolina  20%
737 - Water  85% ( may try 80%)
26 - Yeast 3%
34 - Sugar 4%
18 - salt 2%
** No Oil in this one only as I forgot. (I found this to be great, guess none needed)

- Mix  rest 15 min - 15 min
- Fold rest 15 min - 30 min (each stretch fold is 4 - 5 times with rotation)
- Fold rest 15 min - 45 min
- Fold rest 15 min - 60 min
- Fold rest 15 min - 75 min
- Fold rest 15 min - 90 min

* See Balled pics, this is after 90 minutes

 
- Do process - 45 min - 2.75hr
   - ** See note below first
   - remove from bowl / rest 5 min - 5min
   - Round / rest 10 min - 15min
   - Pillow (long oval rect) rest 10 min - 25min
   - Flip / Dimple / rest 10 min - 35min
   - Flip / Dimple / rest 10 min - 45min

- Oil 1/2 sheet and place in pan (envelope fold it then place and open up)
- rest 15 - 20 min
- Sauce and place in preheated 550 (with stone) oven or grill
- Bake 13 - 15 minutes.
- rest 5 - 10 minutes as it holds the heat very well

** Flouring
 You must flour to form a little skin and keep from sticking as it will deflate when trying to move it.  Also, be gentle with this in all steps.  Flouring is done through dusting with a strainer to keep from clumping.
 
 Before you remove it, from the bowl, flour the top and little more at the edges, let it sit a couple minutes.  I took a scraper and pushed the edges a little to work the flour around the edge to make the removal easier.
 
 Once out, dust the top and let sit.
 Dust as needed each step until in the pan.



--------------------------------------------------

I would say that you could reduce the amount of flour by 10% as it was crowding the pan a little.  This made a 1/2 bakers sheet. 

 

Texture - Super soft and billowy.  You can eat a ton as it eats super easy and not as heavy as it feels when holding it.

 

It's a fun pizza, something different but a lot of touching and steps but after making many many of these, you need to follow the process.   If you want to touch it as little as possible then check the version in the spread sheet previous for the food processor and ascorbic acid way and you can be close but it will not be as soft and light while eating.
Don.

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Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #150 on: November 04, 2019, 03:09:26 PM »
Here is the process
Don.

Offline dmaclaren

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #151 on: November 08, 2019, 09:44:38 PM »
made these with the dough.  my life is better after making these.  best thin crispy skin and soft inside ever.  make toast, no butter can can make the crunch go away.  wow!!!
Don.

Offline dmaclaren

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Don.

Offline parallei

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Re: Help recreating - Slab Portland, ME it's such like soft pillow, thoughts?
« Reply #153 on: November 09, 2019, 10:53:33 AM »
made these with the dough.  my life is better after making these.  best thin crispy skin and soft inside ever.  make toast, no butter can can make the crunch go away.  wow!!!

Nice!  Gotta love ZzaBread.  Or is it Breadzza?

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